3 (8 oz.) pkgs. cream cheese
1 c. sugar
1/4 c. zwieback crumbs
3 tbsp. shredded coconut
4 egg whites
1 tsp. vanilla
1 1/4 oz. macadamia nuts, chopped

Cream to soften cream cheese. In a separate bowl, beat egg whites until stiff. Gradually add sugar to stiffened whites. Add to cream cheese with vanilla. Stir until well blended.

Butter the bottom of a 9 x 3-inch spring-form pan and evenly distribute zwieback crumbs. Spread chopped nuts and coconut on top of crumbs. Pour cream cheese - egg white mixture into prepared pan. Bake at 350 degrees for 25 minutes.

TOPPING:

Combine: 2 tbsp. sugar 1/2 tsp. vanilla